Peanut butter cookies.

Lets keep this post really short coz’ there isn’t much to say except that these simple and easy cookies are delishes and so easy to make. Just some alteration, many low carb versions of these cookies do not incorporate almond flour. I have tried it without the almond flour but they come out very crumbly. I added almond flour and it was intact and did not break. My husband was so happy with the texture and of course the taste.


Ingredients:

1-cup natural creamy peanut butter
1/3 cup almond flour
1-cup granular splenda
1 tsp vanilla extract
1 egg
Slivered pistachios for the topping

Preparation:

Preheat oven to 350 degrees

Beat the egg and splenda thoroughly with an electric mixer. In a separate bowl mix almond flour, peanut butter, vanilla and the egg+ splenda mixture. Mix to incorporate the splenda mixture properly. Mix till it forms dough like consistency.

Scoop out 1 tbsp mixture shape them into balls and flatten them. Place them on a parchment lined cookie sheet. Top each of the cookies with pistachio in the center.

Bake for about 10 – 12 minutes. Bake till the edges are light brown and the center still light.

Makes 15 cookies.

Per cookie:
Calories: 120 Carbohydrates: 6 Fiber: 1.5 Fat: 9 and Protein: 4.5

Batatawada.

 

Yesterday I made these delicious potato fritters, well actually they are not fritters but really good round an inch and a half sized balls dipped in seasoned chick pea paste and fried and called Batawada in India.These are a local favorite in Mumbai city and an easy and accessible snack enjoyed by people of all ages. When it is eaten with a bun its called Vada Pav and served with cilantro and garlic chutney. This is actually nicknamed as an Indian Burger.
This is a quick and hearty snack and sure to please each ones taste buds. And here's how we make it!!

Ingredients:


Filling:
Potatoes 3 large
2 tbsp finely chopped ginger
4 cloves garlic finely chopped
2 jalapenos deseeded and finely chopped
7-8 curry leaves
2 tsp garam masala powder
1 tsp amchur powder(dry mango powder) if u cannot find this add lemon juice about 1 tsp.
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
1/4 cup cilantro

Batter:
1/2 cup chickpea flour
1/4 tsp turmeric
salt to taste

Oil for frying

Preparation:

Start with the filling by boling the potatoes.When done mash them and heat about a
1/ 4 cup of oil when heated lower the flame slightly and add the mustard seeds and cumin seeds and the curry leaves.When they start spluttering add the turmeric powder, garlic, ginger and jalapenos.Add the potatoes, garam masala powder and amchur powder. Add salt and mix well. when cool shape them into round balls.
Mix the batter ingredients and add water 2 tbsp at a time, so that its thick and easy to coat the potato balls on dipping them. Now if the batter gets watery add some more flour. Heat about a cup of oil, when nice and hot dip them in the batter.Be careful and do not turn till its fried well on one side and then flip otherwise it may break up.Later fry till nice and golden brown. Serve hot with some cilanto chutney.